Mi Quang with Chicken and Quail Eggs

Name: Mi Quang with Chicken and Quail Eggs
Total time: 2400 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1.1 lbs chicken (about 500 grams); 20 quail eggs; 2.2 lbs Mi Quang noodles, cut into strands (about 1 kg); Seasonings: 2 tablespoons fresh turmeric (minced), 2 tablespoons shallots (minced), 2 tablespoons chicken bouillon powder, 1 tablespoon salt, 1 tablespoon sugar, 2 tablespoons fish sauce, ground black pepper, chives, fresh chili peppers; Fresh herbs: lettuce, Thai basil, fish mint, perilla leaves, mustard greens, bean sprouts

Song Phương @Nhung_Truong1975

If you've ever been to Da Nang or Quang Nam, you've probably tried Mi Quang at least once. My husband is originally from Quang Nam and loves this dish even more than rice—he could eat it for breakfast, lunch, and dinner! Let's cook it together!

Song Phương @Nhung_Truong1975

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Ingredients

40 minutes

Serves 4 servings

1.1 lbschicken (about 500 grams)
20quail eggs
2.2 lbsMi Quang noodles, cut into strands (about 1 kg)
Seasonings: 2 tablespoons fresh turmeric (minced), 2 tablespoons shallots (minced), 2 tablespoons chicken bouillon powder, 1 tablespoon salt, 1 tablespoon sugar, 2 tablespoons fish sauce, ground black pepper, chives, fresh chili peppers
Fresh herbs: lettuce, Thai basil, fish mint, perilla leaves, mustard greens, bean sprouts

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Steps

40 minutes

1

Clean the chicken and cut it into large or small pieces as you like. Let it drain, then marinate with: 2 tablespoons minced fresh turmeric, 2 tablespoons minced shallots, 2 tablespoons chicken bouillon powder, 1 tablespoon salt, 1 tablespoon sugar, 2 tablespoons fish sauce, and a little ground black pepper. Let the chicken marinate for 15 minutes to absorb the flavors.
2

Heat oil in a pan, sauté some minced shallots until fragrant, then add the chicken and stir well. When the chicken firms up, add 1 cup boiling water and reduce the heat to a simmer so the chicken becomes tender and flavorful. Since this is free-range chicken, it cooks quickly—after about 5-7 minutes, check with chopsticks to see if it's tender. Add a little more boiling water and the quail eggs, then simmer on low for another 5 minutes. Adjust the seasoning to taste; I usually make it a bit salty so it balances well with the noodles and fresh herbs.
3

Place the noodles in bowls, top with chicken and quail eggs, ladle some broth over, and add chives and roasted peanuts. Serve with fresh herbs, grilled rice crackers, and a small bowl of fish sauce with chili. Enjoy!